Filter
Reset
Sort ByRelevance
COCONUTSTEVE
Tomato soup with celery and tortellini
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat half of the oil in the soup pan and fry the pancetta until crispy. Remove from the pan and keep separate.
-
Add the rest of the oil to the shortening and fry the onion and garlic for 4-5 minutes.
-
Add the carrot, celery and red pepper and cook for 2-3 minutes.
-
Stir in the tomatoes with juice and the stock and bring to the boil.
-
Tie the thyme, the rosemary and the bay leaves with kitchen yarn in a bunch and hang in the soup.
-
Cook the soup gently for about 25 minutes. Remove the herbs and puree the soup with a hand blender.
-
Cook the tortellini gently in the soup for 8-10 minutes. Scoop the pancetta and balsamic vinegar through and season with salt and pepper.
-
Sprinkle the soup before serving with the basil and Parmesan cheese.
Blogs that might be interesting
-
18 minAppetizerlentils, garlic, celery, vine tomato, raw ham, oil, salt and pepper, floor bread,crostini with lentil puree and raw ham
-
15 minAppetizerromatomatics, Red pepper, fresh basil, mild olive oil, white balsamic vinegar, shallot, garlic, (buffalo) mozzarella,mozzarella with spicy tomato sauce
-
20 minAppetizerbutter, onion, garlic, garden peas, shoulder ham, fusilli, whipped cream,fusilli al prosciutto
-
25 minSmall dishSpinach, garlic, Red onion, goat cheese, Mozzarella, honey, Pesto, pine nuts, olive oil,spinach spread
Nutrition
640Calories
Sodium0% DV0g
Fat57% DV37g
Protein46% DV23g
Carbs17% DV52g
Fiber0% DV0g
Loved it